Bio-nanocomposites and their potential applications in physiochemical properties of cheese: an updated review

Paidari, Saeed; Ahari, Hamed; Pasqualone, Antonella; Anvar, Amir Ali; Beyk, Sara Allah Yari; Moradi, Sima

doi:10.1007/s11694-022-01800-9

Cited by 11 publications

(3 citation statements)

References 90 publications

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“…Vacuum packaging and modified atmosphere packaging have acquired great interest in the manufacture of food products, as means of preserving the quality and improving the image of products, and for extending the commercial shelf life and minimising the use of additives. Current research is examining the application of biopolymers incorporated into metal nanoparticles to extend the shelf life of different varieties of cheese [ 13 , 14 ]. Although there is a growing degree of environmental concern about the use of non-biodegradable materials in cheese packaging, synthetic packaging films prevent dehydration, and consequent weight loss and the absorption of undesirable odours from the surrounding environment [ 15 , 16 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Vacuum Packaging on the Biochemical, Viscoelastic, and Sensory Properties of a Spanish Cheese during Chilled Storage

Franco

Bargiela

Tovar

2023

Foods

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The unique qualities of Spanish cheeses, such as the San Simón da Costa (SSC) cheese, are protected by the Protected Designation of Origin (PDO) status. The technological importance of chilled storage at 4 °C of vacuum-packaged (V) and natural (N) (unpackaged) cheeses was examined. For this purpose, the physico-chemical, biochemical, mechanical (puncture tests), viscoelastic (oscillatory and transient tests) and sensory properties of V and N cheeses were compared and analysed. During chilled storage, the caseins in V cheeses did not undergo proteolytic reactions. Low temperature maintained a low intensity of proteolytic phenomena for up to 6 months. Lipolysis was more intense in the N than in the V samples. The moisture content decreased in the N cheeses during chilled storage, and thus, the casein matrix concentration and ionic strength increased, resulting in an increase in the gel strength (S) parameter and complex modulus (G*), and the conformational stability−high stress amplitude (σmax). The low and similar values of the n’ and n’’ exponents (mechanical spectra) and the n parameter (transient tests) indicated the high degree of the temporal stability of the cheese network in both the N and V samples, irrespective of storage time. Likewise, the similar values of the phase angle (δ) for the N and V cheeses during storage indicate energy-stable bonds in the SSC cheese matrix. The attributes of the oral tactile phase (firmness, friability, gumminess, and microstructure perception), mechanical parameters and viscoelastic moduli enabled the discrimination of the packaged and unpackaged cheeses. Cheeses chilled and stored without packaging were awarded the highest scores for sensory attributes (preference) by trained panellists.

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Section: Introductionmentioning

confidence: 99%

Effect of Vacuum Packaging on the Biochemical, Viscoelastic, and Sensory Properties of a Spanish Cheese during Chilled Storage

Franco

Bargiela

Tovar

2023

Foods

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“…These containers are used for food that has been vacuum-sealed or wrapped in foil. The modified atmospheric packaging (MAP) is a second tactic that places the antimicrobial agent inside the package but out of direct contact with the food [ 14 , 15 ]. Bioactive agents can be added directly to packing compounds to create antimicrobial packaging, they can be coated onto packaging surfaces to create antimicrobial packaging, or they can be incorporated into films made of antimicrobial polymers [ 16 ].…”

Section: Classification Of Antimicrobial Agentsmentioning

confidence: 99%

“…In general, antimicrobial agents can inhibit microbial growth in a variety of ways, including by changing the structure of proteins through modification or denaturation; altering the proteins or lipids in cell membranes; preventing the synthesis of components of cell walls; hindering the replication, transcription, and translation of nucleic acids; and interfering with cellular metabolism. Particularly in the context of perishable foods, the antimicrobial agents included into packing materials greatly increase microbiological safety, shelf life, and quality [ 14 ]. Antimicrobial agents can change the structure and engineering characteristics of packaging materials, including their tensile strength, gas permeability, and optical, thermal, morphological, and physical properties [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

A Comprehensive Review on Significance and Advancements of Antimicrobial Agents in Biodegradable Food Packaging

et al. 2023

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Food waste is key global problem and more than 90% of the leftover waste produced by food packaging factories is dumped in landfills. Foods packaged using eco-friendly materials have a longer shelf life as a result of the increased need for high-quality and secure packaging materials. For packaging purposes, natural foundation materials are required, as well as active substances that can prolong the freshness of the food items. Antimicrobial packaging is one such advancement in the area of active packaging. Biodegradable packaging is a basic form of packaging that will naturally degrade and disintegrate in due course of time. A developing trend in the active and smart food packaging sector is the use of natural antioxidant chemicals and inorganic nanoparticles (NPs). The potential for active food packaging applications has been highlighted by the incorporation of these materials, such as polysaccharides and proteins, in biobased and degradable matrices, because of their stronger antibacterial and antioxidant properties, UV-light obstruction, water vapor permeability, oxygen scavenging, and low environmental impact. The present review highlights the use of antimicrobial agents and nanoparticles in food packaging, which helps to prevent undesirable changes in the food, such as off flavors, colour changes, or the occurrence of any foodborne outcomes. This review attempts to cover the most recent advancements in antimicrobial packaging, whether edible or not, employing both conventional and novel polymers as support, with a focus on natural and biodegradable ingredients.

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Bio-nanocomposites: Fundamentals and Recent Advances

Farooq,

Kumawat,

Sharma

et al. 2024

Springer Series on Polymer and Composite Materials

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Bio-nanocomposites and their potential applications in physiochemical properties of cheese: an updated review

Cited by 11 publications

References 90 publications

Effect of Vacuum Packaging on the Biochemical, Viscoelastic, and Sensory Properties of a Spanish Cheese during Chilled Storage

Effect of Vacuum Packaging on the Biochemical, Viscoelastic, and Sensory Properties of a Spanish Cheese during Chilled Storage

A Comprehensive Review on Significance and Advancements of Antimicrobial Agents in Biodegradable Food Packaging

Bio-nanocomposites: Fundamentals and Recent Advances

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